Ingredients

1 tablespoon olive oil
2 onions, finely chopped
3 carrots, finely chopped
6 cloves garlic, minced
1 pound ground beef
1 pound ground pork
1/4 cup tomato paste
Coarse salt and ground pepper
1 cup dry white wine
1 (28 ounce) can crushed tomatoes in puree
1 cup milk
12 ounces spaghetti
Finely grated Parmesan cheese, for serving

Cooking Directions

Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat.
Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes.
Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes.
Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.

Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered,
stirring occasionally, until thickened, about 1 hour.
Add milk; simmer until completely absorbed, about 15 minutes more.
Season again with salt and pepper.

When sauce is almost done, cook pasta in a pot of boiling salted water until al dente,
according to package instructions; drain.
Toss pasta with half the meat sauce; save remaining sauce for next day.
Serve sprinkled with cheese.

Yield: 4 servings

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